Chocolate Chip Cookie Rolls
These Chocolate Chip Cookie Rolls use the tangzhong method for the softest dough, stuffed with cookie dough filling and topped with vanilla bean glaze.
Servings: 12 rolls
Ingredients
Tangzhong Dough:
- 1/4 cup all-purpose flour
- 3/4 cup water
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 large egg
- 1 tsp vanilla extract
- 6 tbsp unsalted butter softened
- 1/2 cup mini chocolate chips
Cookie Dough Filling:
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup mini chocolate chips
Vanilla Bean Glaze
- 4 oz cream cheese softened
- 4 tbsp unsalted butter softened
- 2 cups powdered sugar
- 3 tbsp heavy cream
- 1 tsp vanilla paste
Instructions
Make the Cinnamon Roll Dough:
- Make the tangzhong. Whisk the water and flour in a saucepan. Cook over medium heat, whisking constantly, until thickened into a roux, about 4-5 minutes. Transfer to a bowl and set aside.
- Combine dry ingredients. Whisk the flour, sugar, yeast, and salt in a stand mixing bowl.
- Mix in wet ingredients. Add the heavy cream, milk, egg, vanilla, and tangzhong. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
- Knead in the butter. With the mixer running on low, add the butter one tablespoon at a time, letting it fully incorporate before adding more. Continue kneading until the dough looks smooth and elastic, about 11-12 minutes. Knead in the mini chocolate chips until combined.
- Rest the dough. Form the dough into a smooth round ball and place it back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
Make the Cookie Dough Filling:
- Cream butter and sugars. Cream the butter, granulated sugar, and brown sugar together for 3 minutes until light and fluffy.
- Add egg and vanilla. Mix in the egg and vanilla until combined.
- Add dry ingredients. Mix in the flour, salt, and baking powder until combined.
- Bake and Fill the Rolls:
- Roll out the dough. Roll out the dough on a lightly floured surface into a 15x21-inch rectangle.
- Spread the filling. Evenly spread the cookie dough mixture over the dough, leaving a 1-inch border at the top clean. Sprinkle the semi-sweet and mini chocolate chips evenly across the filling, then use your hands to press them and secure them to the filling.
- Cut and roll. Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined or buttered 9x13 baking pan.
- Second rise. Cover the pan with plastic wrap and set aside to rise until the rolls double in size, about 1 hour. Meanwhile, preheat the oven to 325°F / 162°C.
- Bake. Bake the rolls for 30-40 minutes, until the tops are golden brown and a thermometer inserted at an angle into the center roll reads 170°F.
- Make the frosting. While the rolls are baking, combine the butter and cream cheese until smooth. Mix in the powdered sugar. Once combined, whisk in the heavy cream and vanilla until smooth.
- Frost and serve. Let the pan cool on a wire cooling rack for 15-20 minutes, then spread the frosting over the tops of the rolls. Serve warm.
Notes
Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Best served warm (microwave for 15-20 seconds before serving).
